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Nuts and Bananas for Mom! Make Your Mom This Easy and Delicious Mother’s Day Breakfast!

We're absolutely crazy for the mothers in our life, and what better way to celebrate them than with a healthy, delicious, vegan breakfast? This hearty and nutritious "Nuts for Mom" granola is studded with almonds, walnuts, shredded coconut, and raisins, while the "Bananas for Mom" smoothie is a yummy and naturally sweet blend of non-dairy yogurt, frozen bananas, and frozen mangos. These two recipes are super husband/spouse/partner friendly and kids can even get in on the granola mixing or smoothie blending action. Which means? Mom gets to sleep in and take the morning off!

We're sure you will find these recipes such a cinch, they'll become a beloved part of your breakfast rotation. The granola keeps for weeks in the refrigerator so it's a great staple to make and have on hand for rushed mornings as well as leisure ones. And with the temperatures starting to heat up, the smoothie will keep you cool and refreshed and ready for a day of family fun. Make sure you freeze the fruit the night before you plan to make the smoothies -- their texture when blended will be creamy and delicious! Read on for a delectable and healthy breakfast that will get mom's special day off to a great start!

2. Toast the oats and chop the nuts

Preheat the oven to 300 degrees. Line a baking sheet with parchment paper and spread the oats onto it. Bake the oats for 15-20 minutes, stirring once or twice during the baking process. Meanwhile, chop the nuts. I like to chop the almonds into thirds and break the walnuts into small pieces.

3. Mix (almost) everything together

Mix the coconut oil and maple syrup together in a large bowl. Add the nuts and spices to the mixture and then carefully add the toasted oats. Make sure the coconut oil and maple syrup coat everything well. (If kids aren’t participating in this cooking project, you can simply mix together the oil and syrup in a small bowl and then add the mixture as well as the nuts and spices to the oats while they are on the baking sheet. I just use a big bowl when my kids are mixing so that they won’t be near the hot baking sheet.) Pour the granola mixture back onto the parchment-lined baking sheet and spread evenly.

4. Bake the granola

Return the baking sheet to the oven for about 35 minutes. Stir every 8-10 minutes. After 35 minutes, take the granola out of the oven and add the raisin and shredded coconut. Return to the oven and cook another 5-10 minutes until it smells heavenly and looks golden brown. You can also add the raisin and the coconut after baking, but I like them to get a little cooked as well! Remove the granola from the oven and let cool.

5. Make the smoothie

In a blender, place the non-dairy yogurt, frozen bananas and mangos, and non-dairy milk. I only added 1/2 cup of the non-dairy milk because I like a thick smoothie, but feel free to add more to your desired texture. Blend until smooth. Add maple syrup to taste. Pour into glasses and serve immediately or place in the freezer.

Make the granola first. Preheat the oven to 300 degrees. Line a baking sheet with parchment paper and spread the oats onto it. Bake the oats for 15-20 minutes, stirring once or twice during the baking process. Meanwhile, chop the nuts. I like to chop the almonds into thirds and break the walnuts into small pieces. Mix the coconut oil and maple syrup together in a large bowl. Add the nuts and spices to the mixture and then carefully add the toasted oats. Make sure the coconut oil and maple syrup coat everything well. (If kids aren’t participating in this cooking project, you can simply mix together the oil and syrup in a small bowl and then add the mixture as well as the nuts and spices to the oats while they are on the baking sheet. I just use a big bowl when my kids are mixing so that they won’t be near the hot baking sheet.) Pour the granola mixture back onto the parchment-lined baking sheet and spread evenly. Return the baking sheet to the oven for about 35 minutes. Stir every 8-10 minutes. After 35 minutes, take the granola out of the oven and add the raisin and shredded coconut. Return to the oven and cook another 5-10 minutes until it smells heavenly and looks golden brown. You can also add the raisin and the coconut after baking, but I like them to get a little cooked as well! Remove the granola from the oven and let cool.

Next, make the smoothie. In a blender, place the non-dairy yogurt, frozen bananas and mangos, and non-dairy milk. I only added 1/2 cup of the non-dairy milk because I like a thick smoothie, but feel free to add more to your desired texture. Blend until smooth. Add maple syrup to taste. Pour into glasses and serve immediately or place in the freezer. Serve your smoothie and granola breakfast (preferably in bed) along with fresh fruit and more non-dairy yogurt. Happy Mother’s Day!

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Slideshow

Nuts and Bananas for Mom! Make Your Mom This Easy and Delicious Mother's Day Breakfast!

granola and smoothie lead

1 of 8

We're absolutely crazy for the mothers in our life, and what better way to celebrate them than with a healthy, delicious, vegan breakfast? This hearty and nutritious "Nuts for Mom" granola is studded with almonds, walnuts, shredded coconut, and raisins, while the "Bananas for Mom" smoothie is a yummy and naturally sweet blend of non-dairy yogurt, frozen bananas, and frozen mangos. These two recipes are super husband/spouse/partner friendly and kids can even get in on the granola mixing or smoothie blending action. Which means? Mom gets to sleep in and take the morning off!

We're sure you will find these recipes such a cinch, they'll become a beloved part of your breakfast rotation. The granola keeps for weeks in the refrigerator so it's a great staple to make and have on hand for rushed mornings as well as leisure ones. And with the temperatures starting to heat up, the smoothie will keep you cool and refreshed and ready for a day of family fun. Make sure you freeze the fruit the night before you plan to make the smoothies -- their texture when blended will be creamy and delicious! Read on for a delectable and healthy breakfast that will get mom's special day off to a great start!

chopped nuts

3 of 8

2. Toast the oats and chop the nuts
Preheat the oven to 300 degrees. Line a baking sheet with parchment paper and spread the oats onto it. Bake the oats for 15-20 minutes, stirring once or twice during the baking process. Meanwhile, chop the nuts. I like to chop the almonds into thirds and break the walnuts into small pieces.

mixed granola

4 of 8

3. Mix (almost) everything together
Mix the coconut oil and maple syrup together in a large bowl. Add the nuts and spices to the mixture and then carefully add the toasted oats. Make sure the coconut oil and maple syrup coat everything well. (If kids aren't participating in this cooking project, you can simply mix together the oil and syrup in a small bowl and then add the mixture as well as the nuts and spices to the oats while they are on the baking sheet. I just use a big bowl when my kids are mixing so that they won't be near the hot baking sheet.) Pour the granola mixture back onto the parchment-lined baking sheet and spread evenly.

finished granola

5 of 8

4. Bake the granola
Return the baking sheet to the oven for about 35 minutes. Stir every 8-10 minutes. After 35 minutes, take the granola out of the oven and add the raisin and shredded coconut. Return to the oven and cook another 5-10 minutes until it smells heavenly and looks golden brown. You can also add the raisin and the coconut after baking, but I like them to get a little cooked as well! Remove the granola from the oven and let cool.

smoothie

6 of 8

5. Make the smoothie
In a blender, place the non-dairy yogurt, frozen bananas and mangos, and non-dairy milk. I only added 1/2 cup of the non-dairy milk because I like a thick smoothie, but feel free to add more to your desired texture. Blend until smooth. Add maple syrup to taste. Pour into glasses and serve immediately or place in the freezer.

granola and smoothie finished

8 of 8

"Nuts for Mom" Granola and "Bananas for Mom" Fruit Smoothie
For the granola:
3 cups rolled oats
1/2 cup maple syrup
1/2 cup melted coconut oil
1 1/2 cups almonds
3/4 walnuts
1 1/2 tsp cinnamon (you could also add another 1/2-1 tsp nutmeg, allspice, or ginger)
1 cup raisins
1 cup shredded coconut
For the smoothie: (Serves 2, but easy to multiply)
1/2 cup non-dairy yogurt
1 cup chopped frozen banana
1 cup chopped frozen mango
1/2-3/4 cup non-dairy milk
1-2 Tbsp maple syrup (optional and to taste)
Make the granola first. Preheat the oven to 300 degrees. Line a baking sheet with parchment paper and spread the oats onto it. Bake the oats for 15-20 minutes, stirring once or twice during the baking process. Meanwhile, chop the nuts. I like to chop the almonds into thirds and break the walnuts into small pieces. Mix the coconut oil and maple syrup together in a large bowl. Add the nuts and spices to the mixture and then carefully add the toasted oats. Make sure the coconut oil and maple syrup coat everything well. (If kids aren't participating in this cooking project, you can simply mix together the oil and syrup in a small bowl and then add the mixture as well as the nuts and spices to the oats while they are on the baking sheet. I just use a big bowl when my kids are mixing so that they won't be near the hot baking sheet.) Pour the granola mixture back onto the parchment-lined baking sheet and spread evenly. Return the baking sheet to the oven for about 35 minutes. Stir every 8-10 minutes. After 35 minutes, take the granola out of the oven and add the raisin and shredded coconut. Return to the oven and cook another 5-10 minutes until it smells heavenly and looks golden brown. You can also add the raisin and the coconut after baking, but I like them to get a little cooked as well! Remove the granola from the oven and let cool.

Next, make the smoothie. In a blender, place the non-dairy yogurt, frozen bananas and mangos, and non-dairy milk. I only added 1/2 cup of the non-dairy milk because I like a thick smoothie, but feel free to add more to your desired texture. Blend until smooth. Add maple syrup to taste. Pour into glasses and serve immediately or place in the freezer. Serve your smoothie and granola breakfast (preferably in bed) along with fresh fruit and more non-dairy yogurt. Happy Mother's Day!